Thursday, April 5, 2007

Molding Sugar for Easter

This is a simple and inexpensive traditional Easter project that you can do in an afternoon. The WOW effect is certainly big with this project! So, with pictures and instructions, I hope you will give it a try with your family! God Bless this Holy Week for your families!

Molded Sugar Ingredients:

2 cups sugar
1 Tbs. water
1 Tbs. meringue powder (optional, hardens end product better, but not required)

Mix the above ingredients and cover while not using.








Pat into a mold (a plastic egg mold would be fine, or any chocolate molds), pressing firmly with your hand. Level the back with an offset spatula and invert onto a sheet tray.

Bake for 20 minutes in a 200 degree oven.

Remove from heat, the outer shell of the sugar will be hard. Using a spoon scrape out the inside of the egg to hollow it out, this sugar will still be soft. (Reuse this for other sugar molding projects by re-wetting) Be careful, the egg can crack! Make extra for breakage and crumble up the broken pieces for re-use.










You may paint some of your dried pieces using food color thinned in clear almond or vanilla flavoring.















I printed out butterflies on edible rice paper with my cake printer, if you do not have a cake printer you may still make these butterflies with rice paper and the coloring as you did with painting your dried pieces of sugar. I think this was demonstrated on Martha's show this week.

To finish the egg, attach with royal icing (see blog about cookies for recipe) and nestle the egg into some Fondant for stability. Decorate with icing flowers and Enjoy!




1 comment:

creating chris said...

yuuuuuuuuuuuuuuumy, can i eat one?